▶ Tap a timecode to jump to roughly that moment in the video.
1
Cut 500g of beef into bite-sized pieces against the grain. Place in a bowl and add 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1/2 tsp white pepper, 1 tbsp cornstarch, 1/2 tsp baking soda, and 1 tbsp oil. Mix well and massage thoroughly—the baking soda will tenderize the meat. Refrigerate while prepping vegetables.
2
Prepare vegetables: thinly slice 1 green onion, smash and finely chop 3 garlic cloves, grate a small knob of ginger (about 2 tsp), cut half an onion into bite-sized pieces, and cut 2 bell peppers into bite-sized pieces.
3
Make the sauce by combining in a small bowl: 1 tbsp soy sauce, 2 tbsp oyster sauce, 1/2 tsp dark soy sauce, 1/2 tbsp sugar, 1 tbsp Shaoxing wine, 1 tsp chicken bouillon powder, 5 tbsp water, and 1 tbsp cornstarch. Mix well.
4
Heat a wok or pan with 1 tbsp oil over high heat. Add the marinated beef, spread it out, and sear for about 1 minute until nicely browned on the bottom. Flip and sear the other side for 1-2 minutes. It doesn't need to be fully cooked. Remove and set aside.
5
Add 1 tbsp oil to the same wok and heat over high heat. Add onion pieces, spread them out, and cook until charred, about 1 minute. Add green onions, garlic, and ginger; sauté for about 30 seconds until fragrant. Add bell peppers and stir-fry for 1-2 minutes, keeping them crisp.
6
Once the bell peppers are cooked but still have some crunch, pour in the beef and sauce. Toss together for about 1 minute until the sauce thickens and coats everything beautifully. Turn off heat. Add 1 tsp toasted sesame oil and 1/2 tsp black pepper (or more if you prefer more heat).
7
Plate some rice and top generously with the black pepper beef stir-fry. Serve and enjoy.
PrimedTableBETA
